In the previous edition of your darling grass root Magazine, Warri Mirror, I did promise in this column that I shall take you through the world of “Epuru”, one of the most cherished delicacy peculiar to the Itsekiri people of the Niger Delta region.
            A thorough bred Itsekiri man or woman feels something is missing in his system if he has not taken “Epuru”, at least once in a week. I must quickly point out here that there are various types of  “Epuru” notably: ordinary “Epuru”,  Epuru Kpasere and Epuru Lamabi. But  the ingredient/spices are basically the same, almost similar to that required for pepper soup (Igbagba).
            For me, I enjoy Epuru prepared with goat meat, particularly the internal parts  and the head. This type is thickened with pieces of yam and plantain. Talking about accompaniment, I enjoy eating my Epuru with Kpokpogari (Ifeniyen-atikan). You sure will bite your tongue if you try it. I’ll come back to all these later. But first, let me here list the general ingredients/spices you need to prepare your Epuru:
Ingredients/spices: Iwo (African Nutmeg), Egidije (Xylopia aethiopica), Atan (Plantain), Orusun (yam), Ide-Imefun (Cray fish), Owun-Mumu/Ikenwun (Potash), Ikpa mimi were gbigbe (Dried/fresh Shrimps), Eja (Fish), Eran (Meat-Goat, pork, etc), Iwe Iti (Iti leaves) and Ijeje-Ileme (Fresh leaves of lime).
            Now, let’s talk about the preparation, which I believe is quite simple, if you follow it step by step. Let me quickly state  here that the size or quantity of the ingredients/spices you use, depends largely on the size of the family or those you are cooking for.
            The first thing is to get the required size of yam, peel and cut into smaller sizes. Also peel the unripe plantain you need as well and specifically, cut one finger of plantain into 3 or 4 pieces, depending on the size.
            Now put  all in the pot, add water and place it on fire. Like I said earlier, the quantity of water and indeed ingredient/ spices depends on the size of your household.
            You can now add into the water in the pot quantity of crayfish, shrimps and the required fish or meat (the choice is yours). Remove the bark of Iwo seed (African nutmeg) and mash. Also get some quantity of Egidije (Xylopia aethiopica) and drop inside the pot and suffice it to say here that you have to add the Iti leaves (Lemon grass) and Ijeje Ileme (fresh leaves of lime) at this point, where fresh goat meat is used. Finally, add little Owun mumu/Ikenwun (Potash). Stir constantly the content in the pot, so as to get the thickness of your soup (Epuru).
            As soon as the yam (or meat) is tender, your Epuru is ready! The pieces of yam and plantain are packed into a separate plate. Palm oil may be added to the soup inside the plate while eating or it can be taken like pepper soup (Igbagba), that is without palm oil. The use of palm oil is strictly optional. But for me, I enjoy my Epuru with the palm oil option.
            Now, to the variation of Epuru - Kpasere and Lamabi. The ingredients/spices for these two are strictly  the same and similar to that used in ordinary or general Epuru. But Epuru Kpasere and Lamabi do not have Iwe Iti (Iti leaves) and Ijeje Ileme (Fresh leaves of lime) as part of ingredients/spices used.
            According to Mac Oma Eyeoyibo’s book- Cookery Book in Itsekiri (Warri kingdom), which is always my companion for this column; in case of Kpasere, after putting  all the ingredients into the pot, don’t stir the soup until well cooked. Allow soup to simmer before you remove and put the cooked yam and plantain in a separate plate.
            For Epuru Lamabi, all spices are ground in a mortar. The yam pieces and plantain are added. Make sure you stir the soup while still on fire. When the soup is well cooked, the pieces of yam, plantain and fish are removed into a plate and the soup into another one. The use of palm oil here is optional too.
            As for accompaniment, the cooked yam and plantain that were removed from the soup is enough. But prepared starch may also be used by some people. I’m sure you know how to prepare your starch. If you don’t, I refer you to Obe-Eyen,” treated at the early stage of this column.
            Another accompaniment,  which I earlier in this piece briefly talked about, is Ifeniyen- Atikan. Ifeniyen is what people popularly refer to as “Kpokpogari.” To prepare it, get the required quantity of the Ifeniyen, put into a plate or basin and pour some water. Sieve immediately to remove all dirt. Thereafter, collect some quantity of your Epuru soup and pour on the Ifeniyen. Allow the soup to properly soak and even be in excess of the Ifeniyen.
            Now place in another pot and cook. Add small quantity of Ikenwun (Potash). If goat meat is used, some quantity of the fat from the meat may be added for more taste and palatability. When properly cooked, it is now served with your main Epuru. Adding pslm oil to your Ifeniyen Atikan is optional. But I vote for palm oil in my Ifeniyen Atikan!
            Dear readers, until I come your way next edition, keep eating not just food, but good food always. It is one of the basic duty you owe your entire body. Catch ya!